Passed Appetizers

Michigan Wild Mushroom Croquettes

Lightly fried mushroom croquettes with Spanish Manchego cheese and spicy remoulade sauce.

Garden Vegetable Crostini

Vegetables from the garden simply roasted with sea salt, drizzled with olive oil and served on a toasted crostini.

Flank Steak Summer Rolls

Rare grilled flank steak wrapped around thinly sliced summer squash. Garnished with a spicy mustard vinaigrette.

Dinner

Herb and Wine Poached Shrimp Salad

Softly poached shrimp, mixed with pink grapefruit and sweet cucumber. Served on a crispy wonton with a herb vinaigrette.

Chorizo and Potato Turnover With Lime Crème Friache

Light and crunchy turnover filled with chorizo, potato and cheese. Served with lime-scented crème friache.

Lobster Stuffed Petit Tomatoes

Small tomatoes stuffed with butter-poached lobster, panko breadcrumbs, shallot and garlic. Served with a grilled Cyprus cheese salad and fresh arugula.

Braised Veal Shank With “Parisian” Style Gnocchi

Tender braised veal shank served with pate-choux gnocchi and fresh garden vegetables. Garnished with a parsley-lemon gremolata.

Plum-Mascarpone Cake and Lemon Ice Cream

Homemade plum-mascarpone cake served with a light lemon ice cream and garnished with brandied-chantilly cream.